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Penne Chicken Supreme

Penne Chicken Supreme

Pan-seared chicken thighs with sautéed eggplant and spinach in a creamy Parmesan sauce, served over penne pasta and topped with black pepper. Made with Custom Culinary Soup & Sauce Starter and True Foundations Liquid Stock Concentrate.

What You'll Need

Yield: 1 serving

3 oz Chicken Thighs, diced
3 oz Eggplant, peeled, diced
2 tsp Olive Oil
1 cup, packed Baby Spinach
1 oz, dry  Penne or similar pasta, cooked
3 oz Cream Soup and Sauce Starter, prepared
To taste Chicken Liquid Stock Concentrate
pinch Course Ground Black Pepper
pinch Parmesan Cheese, shredded

  1. Over medium-high heat, season and pan-sear the diced chicken in 1 tsp of the olive oil, achieving a nice brown carmelization.  Remove the chicken from the pan and keep warm
  2. In the same pan, add the remaining 1 tsp of oil and season and saute the diced eggplant until cooked through
  3. Return the cooked chicken to the pan then add the spinach and cooked pasta to wilt the spinach.
  4. Add the prepared Cream Soup and Sauce Starter and Chicken Liquid Stock Concentrate and heat through
  5. To serve: Place the pasta and sauce mixture on a plate, then sprinkle with the black pepper and cheese. Serve hot.